Shake the pheasant in a paper bag with the flour, salt, pepper, and paprika
Heat the bacon drippings in a skillet and brown the pheasant pieces and put them in a glass baking dish( just large enough to lay all the pieces in one layer)
In the same skillet cook the onions, and celery for five minutes.
Cover the pheasant with these vegtables
Mix the sour cream and light cream together and pour over the pheasant. Cover with aluminum foil and bake @ 275 for 1 to 1 and a half hours. Skim off the fat and add a few drops of lemon juice to the sauce for taste.